Spicy and Sour Mung Bean Jelly from Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop by Jason Wang
Mung bean jelly is a typical snack all over China, especially during the summer. I like to make a big batch of the jelly, store it in my fridge, and cut out pie
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Ingredients
- 2 tablespoons soy sauce
- 1 cup (about 130 g) mung bean starch
- 3 garlic cloves, peeled and sliced
- 1 tablespoon XFF Chili Oil without seeds
- 1 tablespoon XFF Chili Oil seeds
- 1 tablespoon black vinegar
- ¾ teaspoon salt
- 1 tablespoon sugar
- 1 longhorn pepper, diagonally sliced into slivers
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